How long does it take to cook lotus root blanching

2-3 minutes.

Lotus root blanching will taste more fresh tender and delicious, mixed with sesame oil, green onions, ginger and garlic can be eaten. Lotus root is rich in protein, vitamins, calcium, phosphorus, iron, amino acids, sugar substances, is a taste of medicine and food food, consumption of the stomach and summer heat, the role of the body to quench thirst.

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How to blanch lotus root and crisp and white

Materials: lotus root, white vinegar.

Practice:

1, wash the lotus root and cut it into pieces.

2, soak in water.

3, pour white vinegar, dilute it and leave it for half an hour.

4, boil water in a pot, when the water boils, put the lotus root slices.

5, boiling 2-3 minutes after the lotus root fish up, drain the water.

6, add green onion, ginger, garlic, salt, sesame oil, white vinegar, chicken essence for seasoning.

Nutritional value of lotus root

Lotus root contains starch, mucin, vitamin B, vitamin C, carbohydrates, fat, aspartame phthalamide, colorless sagittarius, oxidase, glucose, sucrose, dietary fiber, tannic acid and other nutrients, consumption of heat and cool the blood, resistance to aging, replenishment of qi, stomach and digestion of the nutritive effect.